Chewy Sourdough Oatmeal Cookies

⭐️ What To Expect

• Taste: Soft and chewy centers with lightly crisped oat edges and pockets of melted chocolate.
• Ease: Beginner-friendly. An electric hand mixer or stand mixer makes creaming the butter and sugars easiest.
• Time: About 10 minutes to mix the dough and 10–11 minutes per baking sheet.

“The best cookies ever! I have to fight my kids off of them so they aren’t all eaten in one sitting!” — Tara

✏️ Substitutions & Variations

• Chocolate chips: Swap for white chocolate, butterscotch, cinnamon chips, or peanut butter chips. Dried fruit like raisins or cranberries also works.
• Nuts: Add up to 1 cup chopped walnuts or pecans for crunch and flavor.
• Spices: Add 1 teaspoon ground cinnamon along with the other wet ingredients and consider raisins for a cinnamon-raisin version.

TOP TIP: Weighing ingredients with a kitchen scale yields the most consistent outcome—especially for flour and discard.

Step 1. In a mixing bowl, beat softened butter with brown sugar and granulated sugar until light and creamy, about 3 minutes on medium-high speed.

Step 2. Add vanilla and the egg, then beat another 1–2 minutes until well combined.

Step 3. Stir in the sourdough discard, salt, and baking soda until incorporated. The discard should be fairly thin—similar to pancake batter. If your discard is thick, add 1–2 tablespoons of water so the dough spreads well during baking.

Step 4. Add the flour gradually (start with the lower amount listed) and mix on low until just combined. The dough should be soft but scoopable.

Step 5. Fold in the oats and chocolate chips on low speed or by hand until evenly distributed.

Step 6. Scoop dough into 1.5 tablespoon balls onto a prepared baking sheet, spacing about 1.5 inches apart (12–13 per pan). Bake 10–11 minutes until cookies are puffy and slightly flattened. Let cool at least 10 minutes before serving so they set properly.

📌 Top Tips & Hacks

• Weigh ingredients: Use a kitchen scale for flour, discard, and oats for consistent results.
• Don’t overbake: Remove the cookies when the edges are just golden and the centers still look slightly underdone — they’ll finish setting while cooling and remain soft.
• Bake surface: Use silicone baking mats or parchment for even baking and easier cleanup.
• Maximize pan space: Arrange scoops in alternating rows of three and two to fit 13 cookies on a standard sheet without crowding.

If the dough is stiff, add 1–2 tablespoons of water. Stiff dough can result from discard made with whole-grain or absorbent flours, or from measuring too much flour or oats. Weigh ingredients for consistent results.

Yes. Both cold unfed discard and room-temperature active starter work. Active starter contains more air and can affect volume, so weighing is helpful.

Old-fashioned (rolled) oats are best for texture. Quick oats absorb liquid faster and can make the dough denser.

Yes. Scoop balls onto a baking sheet lined with parchment, freeze until firm (about 4 hours), then transfer to a freezer-safe bag. To bake from frozen, add a couple of minutes to the bake time (about 12–14 minutes) and watch for lightly golden edges and cracking tops. To bake after thawing, refrigerate overnight and bake as directed.

Store baked cookies at room temperature for up to 3–4 days in an airtight container. Freeze baked cookies for up to 3 months.

Did you try this recipe? Leave a rating and a comment if you enjoyed it — feedback helps other bakers. Sharing with friends and family is always appreciated.

Sourdough Oatmeal Cookies

Chewy sourdough oatmeal cookies made with discard and packed with chocolate chips. Ready to bake immediately and freezer-friendly.

Ingredients

• 1 cup (226g) salted butter, softened
• 3/4 cup (172g) brown sugar
• 3/4 cup (185g) granulated sugar
• 2 teaspoons vanilla extract
• 1 large egg
• 1/2 cup (130g) unfed or active sourdough discard
• 1 1/2 teaspoons salt (about 10g)
• 1 1/2 teaspoons baking soda (about 7g)
• 2 3/4 – 3 cups (375–400g) all-purpose flour
• 2 cups (200g) old-fashioned oats
• 1 1/2 cups chocolate chips

Instructions

1. Preheat oven to 350°F (175°C).
2. Beat softened butter, brown sugar, and granulated sugar with an electric mixer until light and creamy, about 3 minutes.
3. Add vanilla and egg, mixing until combined, about 1–2 minutes.
4. Stir in the sourdough discard, salt, and baking soda until just combined. If your discard is thick, add 1–2 tablespoons water so the dough spreads.
5. Add the flour starting with the lower amount, mixing on low until just combined. Add more flour if the dough is too wet.
6. Fold in oats and chocolate chips until distributed evenly.
7. Scoop 1.5 tablespoon portions onto a prepared baking sheet, spacing about 1.5 inches apart. Bake 10–11 minutes until puffy with slightly golden edges. Cool at least 10 minutes before serving.

Notes

• If cookies don’t spread, check dough consistency and add a tablespoon or two of water if needed. Accurate ingredient weights improve consistency.
• Store baked cookies at room temperature for up to 3–4 days or freeze for up to 3 months.
• To freeze dough balls: freeze on a sheet until firm, then store in a freezer-safe bag. Bake from frozen for 12–14 minutes or thaw overnight in the fridge and bake as directed.

Nutrition (per cookie, approximate)

Calories: 159 kcal | Carbohydrates: 23 g | Protein: 2 g | Fat: 7 g